Chirote

by sbhatter05

add to my cookbook add to shopping list

Added to 3 cookbooks This recipe has been viewed 13209 times

A sweet crispy farsaan for kids who want some snacks after pataka party.

Add your private note

Chirote recipe - How to make Chirote

Tags

Preparation Time: 10 mins Cooking Time: 30 mins Total Time: 40 mins 14Makes 14 servings
Show me for servings

Ingredients

3/4 cup plain flour (maida)
1/4 cup semolina (rava)
1 tbsp hot ghee
a pinch of salt
1/4 cup milk
3 to 4 tbsp ghee , melted
2 to 3 tbsp cornflour
ghee or oil for deep frying
1 cup sugar
3 to 4 tbsp water

Method

Take rava and maida into a bowl.
Add 1 tbsp hot ghee, a pinch of salt and mix with a spoon.
Add milk and knead to a medium consistency dough.
Keep it covered for 20 minutes.
Divide the dough into 6 equal portions, take 3 portions and keep the remaining portions covered.
Roll each portion into a paper-thin roti. (Try not to use any dry flour while rolling)
Combine the melted ghee and corn flour together and make a medium consistency paste which will be easy to spread.
On a flat surface take 1 rolled roti, spread 1 tbsp ghee-flour paste evenly.
Place the second roti on top of first roti, spread 1 tbsp paste and cover it with third roti and then spread some paste on top.
Roll the two opposite sides and make sure they will meet at the center.
Put one rolled portion on top of the other and gently press and let it stay in the open air for few minutes (till ghee in the layers solidifies).
Now prepare the other roll by using remaining 3 portions of dough.
Meanwhile, bring the sugar and water to a boil.
Make soft ball consistency sugar syrup. Turn off the heat.
When both rolls become little hard, heat ghee in kadai and cut the roll into 1 inch pieces.
Take one piece and keep the layered side facing up (vertically). Press it gently and roll with a rolling pin.
Make around 2.5 inch disc. Likewise make few of them and deep fry over low heat. Turn the sides occasionally to cook evenly.
Stand each fried chirota into a steel sifter (chhalni) to drip out excessive ghee.
When the chirota cools down a bit and is warm then dip it into sugar syrup and leave it for a minute and again stand it into the steel sifter.
Keep each chirota separate.
Likewise, make all the chirotas.